Cabbage Rolls Extraordinaire
Elevate your dinner table with these show-stopping Cabbage Rolls Extraordinaire, a hearty and comforting dish that blends tradition with bold flavors. Tender cabbage leaves are stuffed with a savory mixture of ground beef, ground pork, and aromatic spices, perfectly balanced with fluffy white rice. Simmered in a rich, tangy tomato sauce spiked with garlic and smoked paprika, each roll soaks up incredible flavor while becoming meltingly tender. This recipe features simple yet rewarding techniques like parboiling cabbage for pliable leaves and slow-simmering for maximum depth. Perfect for cozy family meals or entertaining guests, these cabbage rolls are as satisfying as they are delicious. Serve with crusty bread or creamy mashed potatoes for a complete, soul-warming meal. Ideal for those searching for comforting dinner ideas or recipes for classic stuffed cabbage rolls!
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Recipe Information
Ingredients
- 1 head Cabbage
- 1 lb Ground beef
- 0.5 lb Ground pork
- 1 cup Cooked white rice
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 large Egg
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Smoked paprika
- 15 oz Tomato sauce
- 14.5 oz Diced tomatoes
- 1 cup Chicken broth
- 1 tbsp Sugar
- 2 tbsp Vegetable oil
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Cook for 5-8 minutes, or until the leaves are pliable. Remove the cabbage from the pot and allow it to cool. Gently peel away 12-14 large leaves, trimming the thick part of the stem on each leaf if necessary.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, sautéed onion and garlic, egg, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and smoked paprika. Mix gently but thoroughly with your hands or a spoon until evenly combined.
Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the meat mixture near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip. Repeat with the remaining leaves and filling.
In another large skillet or Dutch oven, heat the remaining 1 tablespoon of vegetable oil over medium heat. Arrange the cabbage rolls seam side down in the pan in a single layer. You may need to work in batches or layer the rolls, depending on the size of your pan.
In a medium bowl, mix the tomato sauce, diced tomatoes (with their juice), chicken broth, sugar, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the sauce evenly over the cabbage rolls.
Cover the skillet or Dutch oven with a lid or foil and reduce the heat to low. Simmer gently for 60-75 minutes, or until the cabbage is tender and the filling is cooked through. Alternatively, you can transfer everything to a preheated oven at 350°F and bake for 75 minutes.
Garnish the cabbage rolls with fresh parsley before serving. Serve hot with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 7325 mg | 318% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 53.4 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 606 mg | 47% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3398 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
